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Pantry-Shelf Salmon Chowder Recipe

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota

TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings

Ingredients

1 small onion, thinly sliced

1 tablespoon butter

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1-1/3 cups milk

1 can (15 ounces) cream-style corn

1 can (7-1/2 ounces) salmon, drained, bones and skin removed

1 tablespoon minced fresh parsley

Directions

1.In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
Yield: 4 servings.